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Homemade Thick Crust Sicilian Pizza
5 from 18 votes

Homemade Thick Crust Sicilian Pizza

This recipe details how to make a classic thick crust Sicilian pizza, starting with a robust dough kneaded with herbs and spices. The dough is given time to rise for a tender, airy crust, then topped with a hearty tomato sauce made with sweet diced tomatoes, onions, and herbs. Baking the pizza directly near the oven floor helps achieve a crispy bottom crust while the toppings meld into a satisfying savory pie.

Prep Time
2 hrs 35 mins
Cook Time
20 mins
Total Time
2 hrs 55 mins
Servings: 12 Servings
Calories: 400 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Authentic Sicilian-Style Pizza Dough
  • 1 package active dry yeast 7 to 9 grams, rehydrated according to package instructions
  • ½ teaspoon sugar to feed the yeast
  • 3 teaspoons salt 17 grams, fine
  • 2 tablespoons oregano 6 grams, dried
  • 2 teaspoons garlic powder 6.5 grams
  • 2 teaspoons onion powder 4.6 grams
  • 7 ½ cups unbleached bread flour 1 kilo/35.5 ounces plus more to sprinkle the work surface, or all-purpose flour
  • 2 ¼ cups water 560 ml, at room temperature or as required
  • 4 tablespoons olive oil divided
Pizza sauce & toppings
  • 4 tablespoons olive oil divided, plus 1 teaspoon
  • 2 yellow onion about 24 ounces/675 grams, large, thinly sliced
  • 1 jar tomato 18.3 ounces/520 grams, diced or crushed
  • 2 ½ teaspoons salt fine
  • 1 teaspoon oregano dried
  • 1 teaspoon crushed red pepper or more as desired
  • ½ cup Parmesan Cheese 45 grams, fine grated, optional

Instructions

Make Pizza Dough
    Cup of Yum
  1. Whisk together salt, dried oregano, garlic powder, onion powder, and flour in a large bowl.
  2. Then stir in the rehydrated yeast.
  3. Gradually add water. Mix the flour and water by hand until the dough comes together.
  4. At first, you only get chunks of flour, which is normal. But the flour eventually absorbs all the water, and as you keep kneading, you will form a rough ball (this happens quickly).
  5. At this point, add one tablespoon of olive oil as you form the dough into a smoother ball. It will give flavor and soften the crust.
  6. Remove the ball of dough from the bowl and place it on a well-floured flat surface.
  7. Continue kneading it for about 2 minutes or until the dough becomes smooth and elastic. (During the kneading process, sprinkle the work surface with more flour if the dough feels too sticky, and gently knead it in).
  8. Place dough in a lightly oiled bowl and cover with a clean kitchen towel. Let it rise for about 90 minutes at room temperature.
  9. After the initial rising time, take out the baking sheet and coat it with two tablespoons of olive oil (it adds extra flavor to the bottom of the pizza).
  10. Place the risen dough in the center of the sheet. Gently stretch and push it first into a large oval.
  11. Then continue to shape it into a rectangular form, evenly covering almost the whole length of the baking sheet, and the dough stops resisting.
  12. Cover with a clean kitchen towel and let it rise for another 30 minutes at room temperature. If the dough has stretched back a little, gently reshape it into its final form.
  13. Optional: gently make small dents into the risen dough with the knuckles of your fist to create extra air pockets.
  14. Note: if you have the time, a 90 minutes second rise instead of 30 will give you an even lighter crust.
  15. Continue to pre-bake the pizza crust.
Prebake the pizza dough
  1. During the last 15 minutes of the pizza dough's rising time, preheat the oven to 450°F/230°C.
  2. Bake the pizza dough on the lowest oven rack for 10 to 12 minutes. It should look mostly pale but firm, with a few light golden brown spots. Remove the crust from the oven.
Make the pizza sauce and toppings
  1. While the pizza crust is pre-baking in the oven, make the pizza sauce and toppings.
  2. Cover the bottom of a wide skillet, large enough to hold the onions, liberally with 3 tablespoons olive oil, and heat over medium-high heat.
  3. Add the onions and cook, frequently stirring, for about 10 to 12 minutes, or until soft and browned.
  4. Stir in the tomatoes—season with salt and ½ teaspoon of dried oregano, and ½ teaspoon of crushed red pepper. Cook and stir for 4 to 5 minutes. Crush the tomatoes with a wooden spoon while stirring.
  5. Remove the pan from heat. Let it slightly cool and reserve.
Make the Sicilian-style pizza (assemble and bake)
  1. Distribute the reserved onions and tomatoes on top of the pre-baked pizza crust.
  2. Sift out any watery liquid—you should have none or very little.
  3. Top off with ½ teaspoon dried oregano and ½ teaspoon crushed red peppers.
  4. Brush some olive oil over the corners and sides of the pizza crust.
  5. Sprinkle the parmesan cheese evenly over the pizza sauce and top it off with 1 teaspoon of olive oil.
  6. Place the pizza back in the oven on the lowest oven rack for another 15 minutes or until the crust is firm at the bottom, crisp at the edges, and the top has bits of charred onions.
  7. Take it out of the oven and let it sit for a few minutes before serving.
  8. Cut into squares and serve.

Notes

  • Use good-quality crushed or diced tomatoes with minimal additives to enhance sauce flavor.
  • Allow the dough to rise properly at room temperature for an airy and structured thick crust.
  • Generously oil the pizza pan to help create the iconic crispy bottom crust.
  • Pre-bake the pizza crust to prevent sogginess by crisping up the dough early.
  • Bake the pizza close to the oven floor for strong radiant heat exposure that crisps the crust.
  • Let the pizza sauce cool slightly before spreading it on the dough to avoid over-moistening.
  • Traditional toppings are typically meatless, featuring tomatoes, onions, and herbs unless mozzarella or Parmesan cheese is added later.
  • Follow detailed yeast rehydration instructions for consistent dough rising and texture.

Nutrition Information

Calories 400kcal (20%) Carbohydrates 64g (21%) Protein 10g (20%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Cholesterol 4mg (1%) Sodium 1147mg (48%) Potassium 149mg (3%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 105IU (2%) Vitamin C 1mg (1%) Calcium 73mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 12 Servings

Amount Per Serving

Calories 400

% Daily Value*

Calories 400kcal 20%
Carbohydrates 64g 21%
Protein 10g 20%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Cholesterol 4mg 1%
Sodium 1147mg 48%
Potassium 149mg 3%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 105IU 2%
Vitamin C 1mg 1%
Calcium 73mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.